Aplicación de técnicas de pastelería y repostería con base en queso crema, fresco y maduro de cabra

Abstract

Dairy products have been present on the table for thousands of years, it is known that the goat was the first animal from which milk was obtained, in addition to that it gives many more liters of milk than another animal, and today it is used as infant formula because it is similar to breast milk. Cheese is not a new input in pastry or confectionery, however, cheese from Goat is an ingredient that had not been taken to the sweet kitchen, its color is matte-white, its very soft smell, and its flavor is typical and characteristic of the animal. Your milk has some nutritional properties that when transformed into cheese are not lost, being a good source of Vitamin A, amino acids, low in lactose and fats for better assimilation. In Latin America, goat cheese does not have as many varieties as there are in other countries Europeans such as France, in our market we can find fresh and ripe cream cheese from goat of small merchants. Goat cream cheese is easier to integrate into a dessert, fresh cheese can be melted, cut, and mature cheese can also be melted, crispy, or be grated, in addition to its flavor being more pronounced. Combine with some fruits such as raspberries, strawberries or blackberries, nuts and can even be combined with chocolate, despite the smell and strong flavor that goat cheese has is feasible and can be combined with other ingredients of the patisserie and find harmony in desserts. At the time of preparing the desserts, classic pastry recipes were chosen that have cheese in its ingredients to replace them with goat cheese, and in turn create signature desserts Let them be on the plate. Pastry and confectionery techniques were used to combine all the ingredients with the goat cheese and obtain a subtle flavor to it that appeals to the general public to consume it and that by going unnoticed it can be consumed more easily. Keywords: Pastry. Cake shop. Desserts. Goat cheese. Cream cheese. Cheese cool. Mature cheese.